Introduction to food engineering / R.Paul Singh, Dennis R.Heldman. Textual Documents
Material type: TextSeries: Publisher: Amsterdam ; Boston : Elsevier/Academic Press, c2009Edition: 4th edDescription: xxii, 841 p. : ill. ; 26 cmISBN: 9780123709004; 0123709008; 0126463840; 9780126463842Subject(s): Food industry and trade | LebensmittelverfahrenstechnikDDC classification: 664.02 Online resources: Click here to access online | Click here to access online
Contents:
Introduction -- Fluid flow in food processing -- Energy and controls in food processes -- Heat transfer in food processing -- Preservation processes -- Refrigeration -- Food freezing -- Evaporation -- Psychometrics -- Mass transfer -- Membrane separation -- Dehydration -- Supplemental processes -- Extrusion processes for foods -- Packaging concepts.
Item type | Current location | Call number | Copy number | Status | Date due | Barcode |
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Reference | GKVK Library | 664.02 SIN (Browse shelf) | Not for loan | 134334 | ||
Reference | GKVK Library | 664.02 SIN (Browse shelf) | 1 | Not for loan | 133944 |
Includes bibliographical references and index.
Introduction -- Fluid flow in food processing -- Energy and controls in food processes -- Heat transfer in food processing -- Preservation processes -- Refrigeration -- Food freezing -- Evaporation -- Psychometrics -- Mass transfer -- Membrane separation -- Dehydration -- Supplemental processes -- Extrusion processes for foods -- Packaging concepts.
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